Broccoli Cauliflower Cheddar Cheese Soup

Every cook needs several signature soups in their library. For fall and winter, this is one of my favorites. I keep frozen broccoli and cauliflower in my freezer just to be sure I can make this whenever I want to. It is a meal by itself. The croutons finish it off perfectly.

If you did want to use fresh broccoli and cauliflower, use the same measure of each cut into pieces and blanch them in boiling water until just soft. Do each vegetable separately because the broccoli will cook more quickly than the cauliflower. Remove to a stop bath and drain thoroughly. Then use in the recipe in exactly the same way.

Buon Appetito!

Yield: 6

Broccoli Cauliflower Soup

prep time: 20 minscook time: 15 minstotal time: 35 mins

Every cook needs several signature soups in their library. For fall and winter, this is one of my favorites. I keep frozen broccoli and cauliflower in my freezer just to be sure I can make this whenever I want to. It is a meal by itself. The croutons finish it off perfectly. If you did want to use fresh broccoli and cauliflower, use the same measure of each cut into pieces and blanch them in boiling water until just soft. Do each vegetable separately because the broccoli will cook more quickly than the cauliflower. Remove to a stop bath and drain thoroughly. Then use in the recipe in exactly the same way. Buon Appetito!

ingredients:

  • 4 tablespoons unsalted butter
  • 1 1/2 cups sliced leeks
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 generous pinch freshly ground nutmeg
  • 1 clove garlic, minced
  • 3/4 teaspoon fresh thyme leaves, chopped
  • 4 tablespoons all-purpose flour
  • 4 cups chicken stock,  preferably homemade
  • 10 ounces frozen broccoli, thawed and drained
  • 10 ounces frozen cauliflower,  thawed and drained
  • 3/4 cup heavy cream
  • 3 cups shredded sharp Cheddar cheese
  • 3 tablespoons unsalted butter, chilled and cut in 1-inch pieces (optional) 

instructions:

  1. Measure all of the ingredients before starting.  
  2. In a medium pot, melt the 4 tablespoons of butter over medium-high heat.  Add the leeks, kosher salt, pepper, and nutmeg.  Stir and cook for 3 to 5 minutes until soft (do not brown).  Add the garlic and thyme and cook, stirring, for 15 to 20 seconds until fragrant.
  3. Stir in the flour.  Continue to stir until mixture is completely combined and begins to take on a golden color, about 2 minutes.  Slowly add the chicken stock while stirring with a wire whisk.  Bring to a boil and reduce to a simmer.  Simmer for 5 minutes to thicken.  Stir often.
  4. Add the cauliflower and broccoli.  Cut the heat and use a stick (immersion) blender to blend the soup until it is thick and creamy and most of the large chinks of broccoli and cauliflower have become a purée.
  5. Turn heat to medium and stir in the cream, Cheddar, and add additional butter if using.  Continue stirring until all of the Cheddar is melted.  Taste and adjust seasoning. 
  6. Serve with croutons.  
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